Butternut Squash and White Bean Soup

Sometimes the most satisfying meals come together serendipitously. This soup is the product of a snowy evening, a few unexpected hours of free time and a vague recollection of a recipe from Alice Waters’ The Art of Simple Food. Oh, and a week-old package of pre-cut butternut squash that was one day shy of losing its appeal for good. That element isn't quite as romantic as the first three, huh?

Without a copy of Waters’ book on hand and knowing I certainly wasn't about to trek out in the snow for any special ingredients, I set about rummaging through my kitchen to see what might best compliment my fading squash. I knew her recipe called for onions and white beans…were there greens in there? Garlic? Something acidic to brighten up the flavors?

Ultimately, my finished dish hardly resembled the original Waters recipe, but I found it to be just as lovely. And please, if you make this Meatless Monday meal, don’t feel you have to follow my recipe exactly either. Switch it up and come back to let me know how it went!

A Part of Hearst Digital Media
Prevention participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.